Citas bibligráficas
Jimenez, V., (2024). Capacidad antioxidante de películas biodegradables con adición de antocianinas obtenidas del descarte de arándano (Vaccinium corymbosum) de exportación [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/21480
Jimenez, V., Capacidad antioxidante de películas biodegradables con adición de antocianinas obtenidas del descarte de arándano (Vaccinium corymbosum) de exportación []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/21480
@misc{renati/1049129,
title = "Capacidad antioxidante de películas biodegradables con adición de antocianinas obtenidas del descarte de arándano (Vaccinium corymbosum) de exportación",
author = "Jimenez Alvarez, Valeria Nicole",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT The blueberry is a fruit that has antioxidant characteristics, which is why the main objective of this research was to evaluate the antioxidant capacity of biodegradable films made from cassava starch, glycerol and blueberry extract (Vaccinium corymbosum), with the independent variables being the concentration of extract (10%, 15% and 20%) in the film formulation and the variety of blueberry (Emerald, Biloxi and Ventura). In addition, the films were characterized by determining their physico-mechanical properties: tensile strength (FT), elongation (%E), colour (ΔE and WI) and solubility (%S). The solid-liquid extraction method was used to obtain the extract and the antioxidant capacity was determined by the free radical scavenging method, 1,1-diphenyl-2-pricrylhydrazyl (DPPH). A completely randomized block design was used to evaluate the effect of the 2 independent variables. With a concentration of 10% belonging to the Biloxi variety, the optimum value of antioxidant capacity was obtained with 3,97 mg ET/g EDP. In addition, the results showed that the addition of blueberry extract affected the tensile strength (TF) with low values, due to the action of the extract as a plasticizer. As for the percentage of elongation (%E), the incorporation of the extract promoted an increase in the values, but a decrease as the concentration increased, which caused the biodegradable films to be weaker. The biodegradable films developed in this study could be an active packaging alternative to extend the shelf life of perishable foods.
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